What to do:
1. Measure all ingredients for the cake, and let them come to roomtemperature. If your eggs are very cold, you can wars them in a bowl of warm water for 15 minutes, to help them whip up faster.
2. With a whisk-attachment, and your mixer on half speed, beat eggs and sugar until pale, thick and fluffy. This will take 10-15 minutes at half speed, so be patient.
3. Mix all dry ingredients and sift them in a bowl.
4. Get your bakingpan ready, lining it with parchmentpaper. And I like to butter the paper as well.
5. When eggs are pale, thick and fluffy, sift the dry into the eggs. Carefully fold together until combined into a homogenous batter.
6. Pour batter into pan. Distribute evenly and bake. Check before the given time. When cake releases from paper, it is done. Do not overbake. While cake is baking prepare a sheet of parchment paper on the counter, large enough to hold the cake.
7. Sift cocoa-powder over the parchment paper, covering it in a light dusting of cocoa.
8. Remove cake from oven and immediately flip the pan and cake over onto the cocoa-dusted parchmentpaper.
9. Remove the paper that the cake was baked on, from the cake.
10. Gently roll the cake, using the dusted parchmentpaper to Help you, and keeping the dusted paper innside the roll. Leave to cool.
11. Meanwhile prepare the filling: whip the cream to whipped cream with vanillaseeds. Remove cherrypits and halve the sweet cherries.
12. Carefully unroll the cake. Spread cherry-compote/jam on top. Spread on whipped cream. Sprinkle over cherries.
13. Roll the cake up again. Cut off the edges for presentation-purposes if you like, then transfer to a serving plate. Decorate with whipped cream, chocolate shavings and pretty sweet cherries.
Happy summer!